Navarre vegetable menestra with boiled eggs

Ingredients

For 1 serving

• Artichokes1
• Peas80 g
• Broad beans80 g
• Asparagus100 g
• Eggs2
• Bread40 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: gluten, eggs,

In season: March – June

Method

1. Prepare the artichokes: pull off the tough outer leaves, cut off the tips, peel the stem, halve them, scrape out the choke and cut into wedges; keep them in cold water. Snap off the woody base of the asparagus and cut into pieces of about 3 cm; if the broad beans and peas are fresh, pod them.
2. Bring a pan of water to the boil, salt it and cook the artichokes, peas, broad beans and asparagus for 8 minutes, until tender; drain.
3. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 9 minutes; cool them in cold water, peel and halve.
4. Peel and slice the garlic. Heat the oil with the garlic in a wide frying pan over a medium heat for a minute, until fragrant; add the vegetables and sauté for 5 minutes, until they have taken on flavour and are lightly golden; season with salt.
5. Serve the vegetables with the eggs on top and the bread.